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All Journal E-Journal Home Economic and Tourism Jurnal Pendidikan Teknologi dan Kejuruan Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Teknologi Pangan dan Hasil Pertanian JURNAL PENDIDIKAN TAMBUSAI Ensiklopedia of Journal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jambura Journal of Food Technology Jurnal Teknologi Pertanian Andalas Ensiklopedia Education Review Indonesian Journal of Halal Research Pelita Eksakta Pasundan Food Technology Journal (PFTJ) Jurnal Pendidikan Tata Boga dan Teknologi Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Jurnal Sains Boga AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Journal of Food Engineering Journal of Scientech Research and Development YASIN: Jurnal Pendidikan dan Sosial Budaya Ensiklopedia Research and Community Service Review Jurnal Research Ilmu Pertanian Jurnal Sains dan Teknologi Pangan Teknobuga : Jurnal Teknologi Busana dan Boga
Rahmi Holinesti
Universitas Negeri Padang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Other

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PENGARUH KADAR GULA TERHADAP MANISAN KERING NANAS (ANANAS COMOSUS L) Sari Mustika; Vero, Veronica Amelia Putri Defi; Anni Faridah; Rahmi Holinesti
Journal of Scientech Research and Development Vol 6 No 1 (2024): JSRD, June 2024
Publisher : Ikatan Dosen Menulis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56670/jsrd.v6i1.484

Abstract

Sektor pertanian memainkan peran krusial dalam meningkatkan pendapatan dan menyerap tenaga kerja, baik bagi petani maupun pedagang industri, sebagai penggerak utama ekonomi pertanian. Hortikultura, khususnya subsektor buah-buahan, memiliki nilai ekonomis tinggi dan berpotensi sebagai sumber pendapatan. Di Indonesia, nanas (Ananas comosus) merupakan komoditas unggulan dalam subsektor hortikultura, berkontribusi signifikan terhadap pertumbuhan ekonomi negara. Namun, produktivitas nanas masih dipengaruhi oleh berbagai faktor, termasuk pengendalian masa panen dan teknik budidaya. Penelitian ini menggunakan metode eksperimen murni, Variabel yang diteliti meliputi pengaruh konsentrasi larutan gula (50%, 60%, dan 70%) terhadap kualitas organoleptik manisan kering nanas, yang mencakup aspek warna, bentuk, aroma, tekstur, dan rasa. Data primer diperoleh melalui uji organoleptik oleh panelis, sementara data sekunder dikumpulkan dari literatur yang relevan. asil penelitian menunjukkan bahwa kualitas manisan kering nanas dipengaruhi oleh konsentrasi larutan gula. Perlakuan dengan konsentrasi gula 70% menghasilkan nilai organoleptik tertinggi dalam aspek warna, bentuk, dan aroma.
Mackerel Tuna Fortification for Improving Wet Noodle Quality Holinesti, Rahmi; Faridah, Anni; Gusnita, Wiwik; Insan, Ranggi Rahimul; Mustika, Sari; Utami, Riski Gusri; Gusri, Serina
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 2 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i2.49327

Abstract

Wet noodles are raw noodles that, before being marketed, undergo a boiling process in boiling water, with a water content of around 35%, and after boiling, the water content increases to 52%. In general, wet noodles are only made from the essential ingredients of wheat flour and eggs, with a protein content of 11.852%. This figure is low for one serving of food per human day. Therefore, it is necessary to think about alternative materials that can be used to increase the protein content of wet noodles. One of them is mackerel tuna. This study aims to describe the quality of wet noodles by adding mackerel tuna meat (10%) in terms of color, aroma, texture, and taste. The type of this research was an experiment conducted in October 2022 at the Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang. Data collection was carried out through organoleptic tests, which involved three expert panelists. The organoleptic test showed that the quality of wet noodles with the addition of mackerel tuna meat was light yellow, had a fragrant aroma, was chewy in texture, and had a savory mackerel tuna meat taste.
Standardization of Eel Rendang Recipe in Tanjung Baru Gusnita, Wiwik; Kasmita, Kasmita; Holinesti, Rahmi; Insani, Ranggi Rahimul
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 2 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i2.49432

Abstract

This study aims to standardize the Eel Rendang recipe in Tanjung Baru District, Tanah Datar Regency, which includes ingredients, spices, tools, benefits, and processing methods. It also analyses shape, color, aroma, texture, and taste quality. The background of this study is the unequal and highly diverse quality of Eel Rendang produced in Tanjung Baru District due to variations in the use of basic spices, cooking methods, and doses. In addition, this sub-district is one of the regions that regularly produces Eel Rendang, has UMKM (small and medium enterprises) that consistently produce Eel Rendang, has a sufficient area for rice fields, and is one of the regions that frequently use Eel Rendang in different traditional events. This type of research is a mixed method. Five trained panelists who were knowledgeable about Rendang in terms of the concept and the processes for processing Eel Rendang served as the quantitative data sources. Qualitative data were gathered from persons who are experts at producing Rendang. The standard recipe for Eel Rendang covers the primary components, seasonings, equipment, processing methods, and quality based on the findings of this study. Based on its advantages, Eel Rendang is frequently used in customary occasions, including weddings, batagak penghulu, bathing celebrations, akikah festivities, and for daily consumption. The standard recipe for Eel Rendang passed the organoleptic test with flying colors: it was long enough, somewhat blackish brown, quite aromatic, with a dry, oily texture to the bran and flesh, as well as a pervasive spice flavor and savory bran flavor.
PERBEDAAN KUALITAS RENDANG DAGING DENGAN PENGGUNAAN BUMBU BASAH DAN BUMBU KERING Mentari, Berhias; Faridah, Anni; Holinesti, Rahmi; Azhar, Minda
Jurnal Pendidikan Teknologi Kejuruan Vol 3 No 3 (2020): Regular Issue
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptk.v3i3.13423

Abstract

Beef rendang is a popular traditional food from West Sumatra which is commonly cooked by using fresh seasoning such as herbs and spices yet not all types of those ingredients are effortlessly available to be found. This issue hinders the local community to cook beef rendang with the original taste of West Sumatra. As a matter of fact, producing dried seasoning to cook rendang could be a possible solution to solve this issue. This study aimed to compare the sensory analysis of beef rendang by using fresh and dried seasoning. This sort of research was a pure experiment with a completely randomized design and 3 repetitions. The ingredients being used are beef, coconut milk, chilies, ginger, galingale, lemongrass, shallots, garlic, lime leaves, bay leaves, turmeric leaves and salt, cooking oil, nutmeg and coriander purchased at traditional markets. The seasoning was sautéed and the coconut milk was poured into the pan, then the beef was added onto the coconut milk with the seasoning until it is half cooked in which the name is Kalio (Like curry, but not become rendang yet), then it was heated up and dried up for hours until the coconut milk dried and turned black which is called rendang. In addition, the data collection technique was carried out by giving a questionnaire to the panelists. The data analysis used was the t-test independent sample t-test using SPSS 15.0 software. The results obtained from the research showed that the average values of the sensory evaluation of the two rendang were almost similar. The average values of beef rendang sensory evaluation using fresh and dried seasoning, respectively, were colour 3.26 and 3.53; aroma 4.0 and 4.13; the texture has the same value, namely 3,4; taste namely 4,6 and 4,46 and the hedonic test 4,33 and 4,20. These results were likely identical as what the statistical test attained (t-test) that there are no significant differences between beef rendang using dried seasoning and fresh seasoning for each sensory testing.
UMUR SIMPAN BROWNIES PANGGANG TEPUNG BERAS KETAN HITAM Luthfia Sari; Elida; Rahmi Holinesti; Ezi Anggraini
Journal of Scientech Research and Development Vol 6 No 2 (2024): JSRD, December 2024
Publisher : Ikatan Dosen Menulis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56670/jsrd.v6i2.538

Abstract

Penelitian ini dilatarbelakangi karena belum adanya penelitian lanjutan tentang penetapan umur simpan brownies panggang tepung beras ketan hitam. Tujuan penelitian ini untuk menganalisis pengaruh umur simpan 0, 3, 6, 9, dan 12 hari pada suhu ruang terhadap kualitas brownies panggang tepung beras ketan hitam dari segi aroma, tekstur dan rasa. Jenis penelitian ini adalah gabungan kualitatif dan kuantitatif. Teknik pengumpulan data kualitatif yaitu observasi dan dokumentasi, sedangkan kuantitatif diperoleh dari uji organoleptik oleh 15 panelis semi terlatih yaitu mahasiswa Universitas Negeri Padang. Teknik analisis data kualitatif menggunakan tiga alur kegiatan yaitu reduksi data, penyajian data dan penarik kesimpulan. Teknik analisis data kuantitatif menggunakan analisis varian (ANAVA). Jika Fhitung lebih besar dari Ftabel maka dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan tidak terdapat pengaruh yang signifikan terhadap kualitas aroma dan tekstur. Namun terdapat pengaruh signifikan pada kualitas rasa. Kualitas rasa manis 4,69>2,54, rasa cokelat 4,85>2,54 dan rasa ketan hitam 5,41>2,54. Kualitas aroma cokelat dan ketan hitam mengalami penurunan selama penyimpanan dan mulai mengeluarkan aroma apek pada hari ke-12. Kualitas tekstur bagian dalam (lembab), pori-pori (halus) dan tekstur padat juga mengalami penurunan selama interval penyimpanan. Perlakuan (X5) pada kualitas rasa manis, rasa cokelat dan rasa ketan hitam sudah tidak layak dikonsumsi karena telah ditumbuhi jamur. Dari penelitian ini disimpulkan umur simpan brownies panggang tepung beras ketan hitam bertahan 9 hari pada suhu ruang.
Fast Food Consumption Behavior of Culinary Science Students at Padang State University Melpita, Monica Rivany; Faridah, Anni; Yuliana, Yuliana; Holinesti, Rahmi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i1.26747

Abstract

Fast food consumption among students is quite high, although they have knowledge about choosing good food, not all students apply it in their food consumption. This study aims to describe the level of knowledge, attitudes and actions of IKK Culinary Arts students at Padang State University in consuming fast food. This type of research is quantitative descriptive research. The population of this study were active students of IKK Culinary Arts UNP class of 2019-2023 who had taken nutrition courses totaling 481 people. The sampling technique used the Proportionate Stratified Random Sampling technique totaling 218 people. The data collection technique was carried out by distributing questionnaires (questionnaires) via google form which had been tested for validity and reliability. Furthermore, the data was analyzed through descriptive analysis with the assessment categorization method based on the frequency of the assessment percentage and the analysis requirements test using SPSS version 25.00. The results showed that the level of student knowledge about fast food was in the good category with a percentage of 59%, the attitude towards consuming fast food was in the moderate category with a percentage of 44%, and the actions of students in consuming fast food were in the moderate category with a percentage of 40%. From these results it can be interpreted that fast food consumption in IKK Tata Gaga UNP students is still within safe limits.
Analysis Of The Sensory Quality Of Jelly Candy With The Addition Of Tamarillo Fruit Pure Lailasari, Noviana; Holinesti, Rahmi; Yuliana, Yuliana; Mustika, Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i1.26758

Abstract

This research was motivated by the relatively short shelf life of tamarillo fruit and the absence of research on the effect of adding tamarillo fruit puree to jelly candy. In this research, tamarillo fruit was used to make natural coloring in jelly candy. This study aims to analyze the effect of using tamarillo fruit puree (0%, 25%, 50%) on the quality of jelly candy including shape, color, aroma, texture and taste. This type of research is a pure experiment using a completely randomized design (CRD) method with three treatments and three repetitions. The data collection technique was carried out by carrying out organoleptic tests involving fifteen semi-trained panelists who were students of Culinary Arts majoring in Family Welfare Science, Faculty of Tourism, Hospitality, Padang State University. The results obtained from the organoleptic test will be continued with statistical analysis using the F test with organoleptic tests on the quality of jelly candy in terms of (shape, color, aroma, texture and taste. In this study there were differences in the color quality of the first layer and the second layer on jelly candy. Color quality of the first layer with results (Fhit = 277.71 > Ftab 3.20) which is from an average of 1.00, 3.02 to 3.20 (Fhit = 5.54 > Ftab 3.20) where the average is 3.51, 3.29 to 2.93. Taste quality with results (Fhit = 117.14 > Ftab 3.20) where the average is 1, 00, 3.13 to 3.13.
TRAINING ON DIVERSIFICATION OF FISHERY PRODUCTS FOR FISHING COMMUNITIES IN MUARA SIKABALUAN, MENTAWAI ISLANDS, TO IMPROVE ECONOMIC RESILIENCE Atifah, Yusni; Putri, Irma Leilani Eka; Holinesti, Rahmi; Fadillaturahmah, Fadillaturahmah
Pelita Eksakta Vol 7 No 2 (2024): Pelita Eksakta, Vol. 7, No. 2
Publisher : Fakultas MIPA Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/pelitaeksakta/vol7-iss2/256

Abstract

The community of Sikabaluan Village primarily earns a living as fishermen. The obstacles in selling fishermen's products are related to the geographical location of Sikabaluan village, which has limited transportation between the village and areas outside the island. The issues found in the village of Sikabaluan are 1) The accumulation of fish during the harvest season, causing fish prices to tend to be lower than usual, even resulting in unsold fish that spoil, and 2) A lack of knowledge among the community regarding fish preservation. This relates to how to preserve fish so that it does not spoil quickly and has a longer shelf life, as well as how to utilize and prepare natural materials as natural preservatives. 3) There is a lack of skills among the community to process fishery products into other types of food, so that unsold fish can be transformed into other food types with higher market value. Therefore, it is necessary to provide assistance to the community of Sikabaluan village to enhance their knowledge regarding fish preservation and how to process fish into other types of food with high economic value. The method used in this service involves counseling and training for the community. This activity will be held in August 2024 and will be attended by 20 participants from the fishing community of Muara Sikabaluan village. The results of this activity show that (1) there is an increase in public knowledge about food and nutrition as well as innovations in fish processing. (2) The community has acquired skills in processing fish products into nuggets. (3) This knowledge and skill can serve as a foundation for businesses to meet the community's livelihood needs, thereby enhancing the economic situation of the community
Kualitas Puding Dengan Penambahan puree Buah Terung Belanda windi afriyenti; Rahmi Holinesti; Juliana Siregar; Ranggi Rahimul Insan
Journal of Scientech Research and Development Vol 7 No 1 (2025): JSRD, June 2025
Publisher : Ikatan Dosen Menulis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56670/jsrd.v7i1.847

Abstract

Puding merupakan makanan yang terbuat dari bahan yang terdiri dari agar- agar, susu, gula dan air yang diolah dengan cara direbus. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan puree buah terung belanda sebanyak 20%, 40% 60% terhadap kualitas bentuk, warna, aroma, tekstur, rasa (manis), rasa (buah terung Belanda). Penelitian ini dilakukan pada bulan November 2024 di workshop Tata boga, Depertemen Ilmu Kesejahteraan Keluarga, Fakultas Pariwisata Dan Perhotelan, Universitas Negeri Padang. Jenis Penelitian ini adalah eksperimen murni dengan metode rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan dan 3 kali pengulangan, agar dapat menganalisis pengaruh penambahan puree buah terung Belanda terhadap kualitas puding maka dilakukan uji organoleptik yang melibatkan 15 orang panelis semi terlatih, Data yang didapatkan akan dilanjutkan dengan tabulasi data hingga uji ANAVA, jika Fhitung > Ftabel maka akan dilanjutkan dengan uji Duncan. Hasil penelitian menunjukan bahwa penambahan puree buah terung Belanda terhadap kualitas warna, rasa (manis), rasa (buah terung belanda) dan aroma. Sedangkan pada indikator bentuk, tekstur tidak berpengaruh yang signifikan. Skor pencapain tertinggi secara keseluruhan yaitu bentuk rapi 3,73 (60%), warna merah hati 3,8 (40%), aroma buah terung Belanda 3,42 (40%), tekstur lembut dan kenyal 3,51 (40%) rasa manis 2,93 (40%), rasa buah terung Belanda 3,91 (60%). Hasil kualitas puding buah terung Belanda dengan penambahan puree buah terung belanda terbaik yaitu pada perlakuan keempat (X2) dengan variasi penambahan puree buah terung Belanda sebanyak 40%.
POTENSI SIRUP BUAH NAGA: ANALISIS KOMPARATIF KUALITAS SENSORI DAGING DAN KULIT BUAH Rahma, Azizah Septia; Elida, Elida; Holinesti, Rahmi; Mustika, Sari
Ensiklopedia Research and Community Service Review Vol 4, No 2 (2025): Vol. 4 No. 2 Februari 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/err.v4i2.2954

Abstract

Abstract: Dragon fruit (Hylocereus spp.) has great potential in food processing, but the use of fruit peels is still limited. This study aims to analyze the difference in the sensory quality of syrup made from the juice of the flesh and skin of red dragon fruit through a hedonic test approach. The research method used pure experiments with a completely random design involving 30 consumer panelists from the Family Welfare Education Study Program at Padang State University. Data collection was carried out through sensory tests using a 7-point hedonic scale to assess four parameters: color, aroma, texture, and taste. The results showed a significant difference only in the color parameter, with dragon fruit juice obtaining an average score of 6.01 compared to dragon fruit peel with 5.59 (t-count 3.172, p < 0.05). The aroma, texture, and taste parameters did not show significant differences, with very close average scores. Statistical analysis revealed that both types of syrup had relatively equivalent sensory qualities, with individual panelist variations ranging from 0.927-1.368. This research makes an important contribution to the exploration of the use of dragon fruit peels as an alternative raw material for food products, as well as encouraging innovations in sustainable agricultural waste processing.Keywords: Dragon Fruit, Syrup, Hedonic Test, Sensory Quality, Agricultural Waste.
Co-Authors Achyar, Afifatul ADAWIYAH, RABIYATUN Adriani, Cici Adrina, Yetti Agustianingsih, Vira Ahadul Putra Akhyar, Febriyana Andini, Resti Andriyani, Lusi Anggraini, Dessy Anggraini, Ezi ANGGRAINI, MELISA Anggraini, Rinella Anni Faridah Anni Faridah Anni, Faridah Annisa Munawarah Anwar, Noviana Aprillia, Eka Ardilla, Tri Aslim, Fauzyah Asmar Yulastri Atifah, Yusni Ayni, Resti Aswatul Azhary, Indry Aztia Rima Annisa Cici Andriani Daimon Syukri Delima, Sisilha Dezi Handayani DIAN LESTARI Dikki Zulfikar Dina Sukma Dinda, Viola Karina Dini Faisal Dwi Hilda Putri Dzikrillah, Athiffa Eka putri, Angelly Risma ELASTRI, APRINI Elida elida elida Erik Kurniawan, Erik Ezi Anggraini Fadillaturahmah, Fadillaturahmah Fahmi, Fithrah Iqlimia Faisal, Dini Faradilla, Hilza Mussi Farqidah, Anni Fatria, Sevly Riri Febri Ananda Fikkra, Kaffaka Likka Firdaus Firdaus Fitri Yasih Fitri, Annisa Eka Fitri, Ilsa Fitriadi Fitriadi Fitriani, Nurjannah Fronica, Imelda Gusnita, Elmia Gusnita, Wiwik Gusri, Serina Gustina, Lia Harahap, Nurhasanah Hazzarah, Fanessha Ilpimayanti, Ilpimayanti Indrayeni, Wiwik Indriani, Ika Indriany, Della Suci Insan, Ranggi Rahimul Insani, Ranggi Rahimul Islamy, Fadhla Nur Isnaini Isnaini Janusuri, Fisma Juliana Siregar Kaputri, Yossy Kasmita Kasmita Kasmita Kasmita Kasmita Khairani, Ulva Kholizah, Winda Kimara, Yolla Fiscilia Kurnia, Nina Laela Jatmiko, Fadhilah Rizki Lailasari, Noviana Lestari, Ninda Tiara Liana, Rozi Ayu Linda Advinda Lindra, Maifo Lise Asnur Lucy Fridayati Luthfia Sari Martines, Silvia Mauly Izzati Nabila Mega Wahyuni Meliyanti, Nur Anggi Melly, Melly Melpita, Monica Rivany Mentari, Berhias Meri Rahmadani Merta, Cindy Rahayu Minda Azhar Mohd Salehuddin Mohd Zahari Mohd Zahari, Mohd Salehuddin Moralita Chatri Muharani, Arfiona Mukhlis Mukhlis Mustika, AnniSari Mustika, Sari mutiara, Dahlia Nabilah, Rezi Najmi, Annisa Nani Lestari Nathania, Dinda Olyvia Ningrum, Wulan Salwa Ningsih, Tuti Ayu Nopalyu, Berliana Putri Nur Izzati, Ira Putri Nur’asila, Nur’asila Nurhayani Nurhayani NURUL AZIZAH Octaliandra, Selly Oktania, Sherly Oktariani, Elza Oktavia, Putri Darma pasaribu pasaribu Pasaribu, Pasaribu Pertiwi, Rahmi Pilifayo, Helga Ayunda Prananta, Alvina Restu Pratama Putra, Wahyu Pulungan, Dzaky Hilmy Pupe Selvia Deni Putri, Eneke Suwandi Putri, Farhani Amini Putri, Irma Leilani Eka Putri, Yolanda Qisthi, Puti Mizani Rahma, Azizah Septia Rahmi, Zulfiandra Ramadani, Desi Ramadhan Amra, Gilang Ramadhan, Anugerah Ramadhannisa, Ilmi Syukro Ranggi Rahimul Insan Ranggi Rahimul Insan Rangkuti, Nurhamidah Reynaldy, Reynaldy Risandi, Lara Riski Gusri Utami Rizkhi, Fiqi Mutiara Rizky Azizah Ruaida Ruaida Safitri, Elsa Nur Safitri, Febri Santi, Titen Darlis Santri, Ranny Sari Mustika Sari, Fauziah Novita Sari, Mimi Komala Sari, Nita Arlan Sari, Revita Putna Sari, Wenggi Sartika Sari, Yolanda Intan Sartika, Ikramina Selviani, Rahma Shafira, Ersa Siregar, Juliana Sirtin, Pramita Siska Komala Sari Siti Rahayu sri puji astuti Sukiyaki, Lamtiur Ester Susanti, Hafifah Mardiah Syajida, Jihan Syarief, Wirnelis Syarif, Winerlis Tanti, Yelvis - Tuty Anggraini Vero, Veronica Amelia Putri Defi Vici Syahril Chairani Violita Violita Viozani, Ramadhanti Wahyuni, Sukma windi afriyenti Wirnelis Syarief Wirnelis Syarif Wirnwlis Syarif Wiwik Gusnita Wulandari, Yesi Dwi YENI, WIWIK INDRA Yorian, Jeni Silvi Yuliana Yuliana Yuliana Yuliana Yuliandari, Vebi Yulianti, Siska Yunianti, Badriyah Maulidya Yusniwati Yusniwati Yusniwati Yusuf, Liswarty Zahara, Putri Farisa Zarli, Savira Nurfadilah Zuhri, Rezmia Zulni, Pelsi Zakia